1 medium head cauliflower, cut into small pieces
2 ounces cream cheese, softened
1/4 cup grated Parmesan cheese
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon chopped fresh chives for garnish (optional)
1 tablespoons butter
1. Set a large saucepan of water on the stove. Bring to a boil.
2. Add cauliflower and cook for 6-10 minutes or until well done. Drain well. This is very important for desired consistency. You may pat cooked cauliflower very dry between several layers of paper towels.
3. In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, salt and pepper until almost smooth.
4. Pour into a serving bowl. Top with pats of butter. Garnish with chives.
Recipe edited from foodnetwork.com. Photo from Lois Linke, wife of Karl Linke, Nebraska Farm Bureau district director of member services for the southeast.